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+ servings

Red White and Blue Herb Potato Salad

Chunks of red white and blue potatoes in a light dressing!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 117kcal
Author foodnessgracious


For The Dressing

  • 3/4 cup canola oil mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh basil chopped
  • 2 tbsp oregano chopped
  • 2 tbsp rosemary chopped
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

For The Salad

  • 1 pound small red potatoes
  • 1 pound small white potatoes
  • 1 pound small blue potatoes
  • 3/4 cup red onion thinly sliced


  • Boil the potatoes until just done (about 20 minutes) They are done when they can be easily pierced with a sharp knife.
  • When the potatoes are done, drain and let them cool in the fridge.
  • In a large bowl whisk together the mayonnaise, mustard, vinegar, herbs, salt and pepper until well combined.
  • Once the potatoes are cool, cut them into halves or smaller if you prefer transferring them to another bowl.
  • Add the onion and some of the dressing to the cut potatoes and gently mix until all of the potatoes are coated.
  • If you need to, add more dressing and mix again. Store in the refrigerator until ready to serve.
  • Garnish with some more chopped herbs.


Serving: 8ounces | Calories: 117kcal | Carbohydrates: 25g | Protein: 4g | Sodium: 273mg | Potassium: 723mg | Fiber: 4g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 17.4mg | Calcium: 78mg | Iron: 4.1mg